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Wednesday, January 3, 2018

BRAISED CHICKEN WITH MUSHROOMS

This Chinese recipe is from one of my very old cookbooks.   It is about Chinese Cooking and contains natural recipes for healthy living.  The chef, Charmaine Solomon shows you how you can lose weight while eating healthy and delicious Chinese food.
The recipes are for fresh, light dishes where there are no heavy or gluey sauces.  It is low carbohydrate food and each recipe contains a table to show how many carbohydrate grams are found in each ingredient and the total in the dish.  So the recipes which I will be trying and sharing with all may be of help to those who wish to enjoy various types of  food yet stays healthy and most of all lose some extra weight.
Recipe adapted from Chinese Cooking [Natural Recipes For Healthy Living] by Charmaine Solomon with modifications
Ingredients
[serves 2]
[18.5 total grams carbohydrate]
½ chicken – skinned and cut bite size pieces
Marinade
2 tbsp dry sherry [I replaced with cooking wine]
2-3 tbsp light soy sauce
½ tsp five spice powder
1 tsp each chopped garlic and ginger
3-6 dried mushrooms – soaked, remove stems and halved
1-2 tbsp oil
125 ml mushroom water [from soaking of dried mushrooms] or stock
1 tsp cornflour + 1 tbsp water
Some snow peas or  ½ cup sliced celery or Chinese leeks [sliced]
  1. Marinate chicken pieces with marinade, mix well and leave for 30 minutes.
  2. Heat a non stick pan with oil, brown the chicken pieces [keep marinade] over high heat, turning the pieces to fry.  Add in the marinade, then the mushroom water or stock.  Bring to boil, add in the mushrooms, lower heat and cover to simmer for 25-30 minutes until chicken is well cooked.
  3. Meanwhile, if using snow peas or celery,  bring some water to boil with a pinch of salt.  Blanch snow peas or celery for 1 minute.  Drain and refresh under tap water.
  4. Stir cornflour water into gravy, allow to boil and thicken.  Off heat, stir in the blanched vegetables and serve with a small portion of rice.  If using Chinese leeks, add in before stirring in the cornflour water.
Cookbook Countdown
I am sharing this post with Cookbook Countdown Event #25 hosted by Joyce and Emily of Kitchen Flavours and Emily's Cooking [Makan2] Foray respectively   

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